Food in Medieval Europe

Food in Medieval Europe

7 projects. Showing results 1 through 7.

Cocatrice and Lampray Hay

Late Fifteenth-Century Recipes from Corpus Christi College Oxford

Translated & transcribed with notes and commentary by Constance B. Hieatt, Medieval Historian (1928-2011), Volume Editor

Cooking & Dining in Medieval England

Peter Brears, Food Historian and Consultant

Fodder & Drincan

Anglo-Saxon Culinary History

Emma Kay, Independent Scholar & Curator
Woodcut showing a page serving at a lord's high table

The Boke of Keruynge

(The Book of Carving)

Wynkyn de Worde, Medieval Printer, Edited by Peter Brears, Food Historian and Consultant

The Culinary Recipes of Medieval England

Compiled and Translated by Constance B. Hiett, Medieval Historian (1928-2011)
medieval manuscript showing a lord and lady at a high table

The Original Mediterranean Cuisine

Medieval Recipes for Today (second edition)

Barbara Santich, University of Adelaide

The Treatise of Walter of Bibbesworth

Translated with Commentary by Andrew Darby, Food Historian and Classicist